Peerkangai aviyal | Ridge gourd avial for adai

Cuisine Style: Tamil Nadu, India | Cooking Time: 10 minutes | To Serve: 4 | Take with: Adai | Type : Avial, coconut veg curry

Ingredients

• Peerkangai [Ridge gourd] – 2
• Red chilli powder - 1/2 tsp
• Turmeric powder – ¼ tsp
• Curd - 2 tbsp
• Coconut Oil – 2 tbsp
• Mustard seeds - 1 tbsp
• Curry leaves - 1 spring
• Asafoetida- 1/4 tsp
• Salt to taste
• Water as needed

For grinding

• Coconut – 4 tbsp
• Cumin seeds – 1 tbsp
• Ginger - 1 tbsp
• Dry red chilli - 1
• Tamarind- 1/2 inch piece [For lunch box]
• Put above ingredients in a mixer jar grind to fine or coasre paste

Method

• Wash & cut peerkangai into small cubes.
• Heat oil in a pan, add mustard seeds let it splutter.
• Add peerkangai saute for 3 min.
• Add salt, red chilli powder & turmeric powder till soft.
• Add ground coconut mixture let it boil
• Add curd mix well, let it boil for 3 min.
• Once its ready, cut off heat & serve hot with paruppu adai

Peerkangai

Luffa aviyal

Ridge gourd avial

Luffa aviyal